Pages

Apr 7, 2008

Almost No-Knead Bread

I've been wanting so badly to try my hand at bread, as I said in my english muffin post, but I am still very nervous. I don't have a stnad mixer, so it's that much more intimidating. When I came across this recipe, at The Way the Cookie Crumbles, for an Almost No-Knead bread, I thought I'd give it a go. It is fairly time consuming because of the sitting time, but I'm on Spring Break! Yay!

I started this last night and let it sit over night. Now, I've never done this before, so I wasn't sure what it was supposed to look like. I've also never kneaded bread. It was an...interesting...experience. I had fun doing this, but I think I will wait for that stand mixer for any further bread baking!!

After I took the lid off and let it continue to cook, I noticed that it was very brown on top but not cooked through yet, so I tented it for the last 15 minutes or so. When the bread came out, I noticed that the bottom was a little overcooked. Oh well.

The bread is tasty and very chewy. I don't know if that's how it's supposed to be or not!! I like it...

CI note: An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in “Making Your Dutch Oven Safe for High-Heat Baking” for information on converting Dutch oven handles to work safely in a hot oven.)

Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, ½-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.